Treatment of paper



Patented Jan. 19, 1943 TBEATRIENT OF PAPER Harold S. Mitchell, Chicago, Ill, assignor to Industrlai Patents Corporation. Chicago, 111., a corporation of Delaware Original application September 13.

1935, Serial No. 40,460. Divided and this application November 23, 1938, Serial No. 242,090

(Zlaims. (@3- 99-171) This invention relates to the treatment of paper prepared for use in wrapping fats and oils or products containing fats and oils.

This application is a division of my applicatlon entitled Paper treatment, Serial No. 40,460, filed September 13, 1935, which has matured into United States Patent Number 2,155,731.

One of the objects of the invention is to provide a method for treating paper stock used in packaging bakery products.

Another object of the invention is to provide a treated paper suitable for packaging bakery products. a

Other objects of the invention will be apsubsequently incubated at 140 Fahrenheit, the

following results were noted:

Stability of Rancid y developfat g, g ment when incume 0d bated at 140 F.

Hydrogenated vegetable short- 72 hoursQ... Less than 1 day.

ening (stab' d). 0150 oil 7 hours Do. flygigigenatcd vegetable sh0rt 4hours l Do.

Similar samples of boards were treated with agents which are known to have a stabilizing effeet on fats. These agents were pyrogallol and galacetonin, the boards being treated as follows: 2.5 grams of pyrogallol and galacetonin were each dissolved in 97.5 grams of alcohol, this giving a 2.5% solution. Pyrogallol and galacetonin were also mixed in 5% solutions.

Samples of cardboard 209 millimeters long and 71 millimeters wide, weighing 6.4 grams, were immersed in the alcohol stabilizer solutions and allowed to soak up 5 grams, giving a concentra tlon of 0.125 grams of the stabilizing agent in each of the boards containing the 2.5% solutions, or 2% of the stabilizing products, based may or may not adversely aiiect the product packed in the carton, but in any event the odor is ofiensive and in the case of delicately flavored product may cause deterioration of the product itself. It appears that the onset of rancidity of the fat soak in the cardboard in due in part to the increased surface exposure but is most noticeable in the case of cardboards which contain substances such as metals, sulphites, and other materials that tend to catalyze the development of rancidity. The presence of such catalyzers causes rancidity to develop almost immediately after the paper comes in contact with the baked products from which fat can be absorbed by the cardboard.

The present invention involves treatment of the cardboard with an antioxidant. Suitable antioxidant substances are:

Phenols, such as pyrogallol, hydroquinone, alpha or beta naphthol and galacetonin; amino phenols and derivatives and para amino phenol and its derivatives, such as mono-methyl-para amido phenol sulfate.

In one test in which one gram of fat was added to each of three identical samples of cardboard.

Keeping time incubated at 140 F.

Plain board untreated, 3 days.

containing 2 ems. short- Same (soaked in 2.5% solution pyrogallol).

Not rancid in days.

Same (soaked in 5.0% 50- Do lution pyrogallol) Same (soaked in 5.0% so- Do.

lution galacetonin).

Same (soaked in 2.5% so- Do.

lution galacetonin) Specially manufactured cardboards are prepared in commercial practice for cracker boxes in which paraflin or silicate coatings are used tor moisture proofing. The addition of antioxidants to these coatings produces a cardboard package which inhibits the development of rancidity. In addition to the antioxidants which have already been noted other antioxidants such as gum guaiac may be used with equal success.

It will be understood, of course. that such antioxidants as pyrogallol and galacetonin which cause darkening of the color in cardboard when used in relatively large quantities may be used I in quantities minute enough to avoid such darkporated therein whereby such development of rancidity is substantially retarded.

2. The method of packaging food products containing fatty materials normally tending to deterlorate on storage, which comprises wrapping said product in a paper containing gallacetonin whereby such deterioration is substantially retarded.

3. The method of packaging food products containing fatty substances normally tending to deteriorate on standing, which comprises packing said product in a paper container having incorporated therein gum guaiac in sufficient amount to substantially retard such deterioration.

4. The method of packaging food products containing fatty materials normally tending to deteriorate in flavor and odor on storage, which comprises confining said product in a paper container having incorporated therein a small amount or pyrogallol whereby such deterioration is substantially retarded.

5. The method oi packaging food products containing fats and oils normally tending to develop rancidity on storage which comprises wrapping said product in a paper having gum guaiac incorporated therein whereby such development of rancidity is substantially retarded.

HAROLD S. MITCHELL. 

